Delicious "Eata Fajita Salad" from Janet and Greta Podleski's Crazy Plates.
Ingredients
- 1/2 cup low fat sour cream
- 2 1/2 Tbsp lime juice, DIVIDED
- 1 tsp sugar
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 4 boneless, skinless chicken breast halves, cut into thin strips
- 1 cup sliced green bell pepper
- 1 cup sliced red bell pepper
- 1 small red onion, thinly sliced into rings
- 1/2 cup salsa
- 2 Tbsp chopped, fresh cilantro
- 8 cups shredded romaine lettuce
- 1/2 cup (2 oz) shredded, reduced-fat sharp cheddar cheese
Directions
- In a small bowl, combine sour cream, 1 1/2 Tbsp of the lime juice, sugar, chili powder and cumin.
- Refrigerate dressing until ready to use.
- Spray a large, non-stick skillet with non-stick spray.
- Cook and stir chicken over medium-high heat until no longer pink.
- Continue to cook until chicken is lightly browned.
- Add peppers and onions and cook for three more minutes.
- Add salsa and cook for two more minutes.
- Stir in remaining 1 Tbsp lime juice and cilantro.
- Mix well.
- Remove from heat.
- Divide lettuce among 4 serving plates.
- Top with warm chicken mixture.
- Spoon dressing over salad.
- Sprinkle with cheese.
4 servings, 6 PP each. Original recipe:
250 calories, 4.8 g fat, 2.2 g saturated fat, 35.4 g protein, 16.9 g carbohydrates, 3.9 g fibre, 77.8 mg cholesterol, 387.2 mg sodium, 17% calories from fat.
